Creamy, protein-packed slow cooker white chicken chili made with jackfruit, white beans, and coconut milk. This crowd-pleasing vegan chili is ready in minutes and perfect for meal prep or feeding a hungry group!
The Ultimate Slow Cooker White Chicken Chili for a Crowd (Vegan)
Per serving (approx. 1.5 cups):
- 320 calories
- 14g protein
- 45g total carbohydrates
- 12g dietary fiber
- 9g total fat
- 6g saturated fat
- 580mg sodium
Looking for the best slow cooker white chicken chili that’s both easy to make and packed with flavor? This vegan version uses jackfruit and white beans to create a creamy, protein-rich chili that’s perfect for feeding a crowd or meal prepping. With simple ingredients and minimal effort, you’ll have a comforting dish that everyone will love!
Why You’ll Love This Recipe
- High-protein plant-based meal: Each serving delivers 14g of protein from jackfruit and white beans, keeping you full and satisfied.
- Creamy without dairy: Full-fat coconut milk creates a velvety texture that rivals traditional chili.
- Make-ahead friendly: The flavors deepen overnight, making this ideal for meal prep or potlucks.
- Naturally gluten-free: Uses masa harina for thickening instead of flour.
The Ultimate Slow Cooker White Chicken Chili for a Crowd (Vegan)
This crowd-pleasing slow cooker white chicken chili is the ultimate comfort food made plant-based. With tender jackfruit mimicking chicken texture and white beans adding heartiness, this creamy chili comes together effortlessly in your slow cooker. The blend of spices creates layers of flavor that will have everyone asking for seconds!
Ingredients
Use organic ingredients when possible for maximum flavor and nutrition.
Dry & Canned Goods
- 4 (15 oz) cans white beans (cannellini, great northern, or navy), drained and rinsed
- 2 (13.5 oz) cans full-fat coconut milk (light coconut milk reduces fat content)
- 1 (20 oz) can young green jackfruit in water or brine, drained, rinsed, and shredded
- 1 cup vegetable broth (low-sodium preferred)
- 1 cup masa harina or cornmeal (for thickening)
Vegetables
- 3 cups frozen corn kernels (no added salt)
- 2 large bell peppers (any color), diced
- 2 medium yellow onions, finely diced
- 4 cloves garlic, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
Spices & Seasonings
- 3 tbsp ground cumin
- 2 tbsp smoked paprika
- 1 tbsp dried oregano
- 1 tbsp onion powder
- 1 tsp ground turmeric (anti-inflammatory)
- 1 tsp ground coriander
- ½ tsp ground cayenne pepper (optional, for heat)
- 2 tsp sea salt (adjust to taste)
- 1 tsp black pepper
Fresh Herbs & Garnishes
- ½ cup fresh cilantro, chopped
- 1 lime, juiced
- 1 avocado, diced (per serving)
- Optional: vegan sour cream or coconut yogurt
Instructions
Step 1: Prepare the Vegetables
- In a large skillet, sauté onions, garlic, carrots, and celery over medium heat for 5–7 minutes until softened. Add a splash of vegetable broth to prevent sticking.
- Add diced bell peppers and cook for another 3 minutes.
- Stir in all spices and cook for 1 minute until fragrant.
- Transfer vegetable mixture to the slow cooker.
Step 2: Add Remaining Ingredients
- Add drained white beans, shredded jackfruit, frozen corn, coconut milk, vegetable broth, and masa harina to the slow cooker. Stir well to combine all ingredients thoroughly.
Step 3: Slow Cook to Perfection
- Cover and cook on HIGH for 2 hours or LOW for 4 hours, stirring once halfway through cooking.
- The masa harina will naturally thicken the chili during cooking. If the texture becomes too thick, add ½ cup water or broth to reach your desired consistency.
- Taste and adjust seasoning with additional salt, lime juice, or spices as needed.
Step 4: Finish and Serve
- Turn off the slow cooker and stir in fresh cilantro and lime juice.
- Serve hot, topped with diced avocado and a dollop of vegan sour cream or coconut yogurt if desired.
Tips & Tricks
- For extra flavor: Toast the spices in the skillet for 30 seconds before adding vegetables to enhance their aroma and depth of flavor.
- Make it spicier: Add diced jalapeños with the bell peppers or include a pinch of red pepper flakes for extra heat.
- Thicken it up: If you prefer a thicker chili, mash some of the beans against the side of the slow cooker before serving.
- Time-saving tip: Use pre-diced onions and frozen bell pepper strips to cut prep time in half.
Storage Instructions
- Refrigerator Storage: Transfer cooled chili to airtight containers. It will keep fresh in the refrigerator for up to 5 days.
- Freezer Storage: Portion into freezer-safe containers or bags, leaving 1-inch headspace. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or broth if the chili has thickened too much during storage.
Variations
- Spicy Southwest Version: Add 1 diced chipotle pepper in adobo sauce and 1 teaspoon of adobo sauce to the chili. Garnish with pickled red onions and tortilla strips.
- Creamy Coconut-Lime Version: Stir in the zest of 1 lime along with the juice for extra brightness. Top with toasted coconut flakes for crunch.
- Hearty Vegetable Version: Add 2 cups of diced sweet potatoes with the carrots and cook until tender. This adds extra fiber and natural sweetness.
Serving Suggestions
-
With cornbread:
Get our favorite vegan cornbread recipe
-
With tortilla chips:
Try our crispy tortilla strips topping
-
With rice:
Perfect basmati rice pairing guide
Ready to Make This Crowd-Pleasing Chili?
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